Serves: 8
Cook Time: 6 minutes

Tuscan Pasta Salad

Tuscan Pasta Salad


1/4cup  white balsamic vinegar
1tablespoon  granulated sugar
1/2teaspoon  salt
1clove  garlic, minced
1/4teaspoon  ground black pepper
1/4teaspoon  dried basil leaves
3/4cup  vegetable oil
1/4cup  Fisher Chef’s Naturals Pine Nuts
1/2package (8 ounces)  uncooked penne pasta
2cups  broccoli florets, coarsely chopped
1/2cup  cauliflower florets, coarsely chopped
1/3cup  sliced black olives
1/4cup  chopped red bell pepper
2tablespoons  sun-dried tomatoes in oil, drained and chopped


For dressing: In small bowl whisk vinegar, sugar, salt, garlic, pepper and basil. Slowly add oil, whisking until well blended. Cover and refrigerate 4 hours or overnight to blend flavors.
For salad: Preheat oven to 350°F. Spread pine nuts in a single layer on baking sheet; bake 6 to 8 minutes, stirring once after 3 minutes, until golden brown. Remove from oven; set aside.
Cook pasta according to package directions; transfer drained pasta to large serving bowl. Add broccoli, cauliflower, olives, red bell pepper and tomatoes.
Whisk dressing; drizzle over top. Toss salad to coat. Sprinkle salad with pine nuts. Serve immediately.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 510 Fiber 4g
Calories From Fat Sugars 11g
Total Fat 28g Protein 11g
Saturated Fat 5g Carbohydrates 58g
Cholesterol Potassium
Sodium 510mg Sodium Extra

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